Let's Talk Turkey Giveaway, $250 value

I haven't tried it yet but this year instead of green bean casserole I'll be sautéing the green beans with coconut oil with salt and pepper! 

My favorite for thanksgiving is roasted turkey brest with oven roasted asparagus and "mashed cauliflower"

Simple,  cuz it's  just me

Sugar Free Pumpkin Pie

My favorite Thanksgiving recipe post bariatric surgery is my sugar-free pumpkin custard, which I make with canned pumpkin, 2 packages of sugar free vanilla pudding mix and fat-free cool whip.  Yum!

I am coming up on 5 years Post Op from RNY in December 2010.  I have several Thanksgiving under my belt (Sorry for the Pun!!)  I do not have a recipe for an app, entree or dessert; However I do have a "Recipe" for eating mindfully on Turkey Day:

1. Do not start eating like it's Turkey Day a WEEK before!
2. Thanksgiving Day I spend the first couple hours volunteering at a Homeless shelter feeding others
3. As dinner approaches I limit my apps to healthy choices such as shrimp and veggies
4. I make 1 Plate focusing on Turkey w/ a Table Spoon of my favorite sides
5. Dessert is limited to 1 sliver of a pie or cake
6. Last, and most important is to mix in Family, Friends and Faith!

Spicy kale salad

20 large leaves tuscan kale (a.k.a. cavolo nero, the flat-leafed kind), ribs removed, sliced
1 clove garlic
1/4 cup olive oil
1/2 lemon, juiced
1/4 cup grated pecorino romano cheese, plus more for serving
Pinch red chile flakes
Salt (optional)
1 slice sourdough bread, toasted and broken into bread crumbs
Directions

Place kale in a medium bowl.
In a mortar and pestle (or food processor), combine garlic and olive oil until garlic is fully smashed. Add lemon juice, cheese, and chile flakes, and season to taste with salt if needed.
Pour dressing over kale and toss to fully coat leaves. Top each serving of salad with breadcrumbs and more cheese. Serve within an hour after dressing it to avoid wilting leaves.

My favorite receipe is zuchinni boats.

Split in half and remove seeds.

Filling: Brown in pan and add tomato sauce

Ground Turkey

Onions

peppers

smoke flavor bbq sauce

tomato sauce

italian seasonings

Top with fresh parmesian cheese and bake at 350 for 30-45 min. (unil zuchinni soft)

Spinach dip from the Knorrs recipe 

I make a Turkey Stew about 2 days after Thanksgiving. Saute onions, celery, sweet potatoes, sliced mushrooms with EVOO, add leftover turkey and pour in chicken broth. Let it simmer until sweet potatoes are tender. I then use an immersion stick and blend about half of it. Add some cream and check for for seasonings. I will add a little cayenne pepper along with black pepper.

Nom Nom Nom!  

One of my favorite side dishes that can easily become a way to use leftover turkey (or chicken) for a main dish. 


Broccoli Quinoa Casserole

One 10 oz can condensed Cream of Broccoli soup, preferably reduced fat/calorie

1/3 cup reduced fat mayonnaise 

2 tablespoons milk (maybe more)

1 1/4 cups lite shredded cheese (cheddar, colby-jack, etc)

1/4 teaspoon black pepper

Dash freshly grated nutmeg

2 cups fresh cut up broccoli (small pieces)

1 1/2 cups  COOKED quinoa (see note)

Feshly grated Parmesan cheese

Preheat oven to 350 degrees and coat a shallow (8×8 in or 5-6 cups) casserole dish - or 8 individual small ramekins - with vegetable cooking spray.

In a large bowl combine the soup, mayonnaise, milk, shredded cheese, pepper, and nutmeg until well mixed. Stir in the quinoa and broccoli.

Spoon mixture into prepared casserole.  Sprinkle on a couple tablespoons of Parmesan and bake for 35-40 minutes (20-25 minutes for ramekins) or until bubbly on the edges and golden.  Makes 8 generous 1/2-cup servings.

Note: To cook quinoa (amount specific to this recipe):

3/4 cup quinoa

1 1/2 cups water

1/4 teaspoon salt

 Rinse quinoa in a fine sieve until water runs clear.  In a small saucepan combine the quinoa, water, and salt.  Bring to a boil over high heat.  Reduce heat to low and cover.  Cook for 18-20 minutes, or until fluffy and the white ring/tail is visible.  Fluff with a fork.